Going along with the Princess thing...

     Daring Baker challenge 3 days before Disney...this is insane!  Packing and cleaning and cooking for the grandmothers stuck here watching unruly toddler boy, cooking and shopping for that same unruly boy and his allergies, making princess costumes, talking to Disney food people, oh and I have a job too...arggh!  But lucky for me, I could get points with the girls by adapting this month's Tuile Challenge to fit the princess obsession of the moment.

      In all honesty, ever since I got my first Silpat 2 years ago...I have been wanting to make tuiles. Tuiles are the reason to own a Silpat...and I've now justified the purchase! This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.  

     Adapting the recipe to be egg and dairy-free was pleasantly easy, I just substituted dairy-free margarine for the butter and flax eggs for the egg whites.  One of the great things about this recipe is the infinite adaptability in style and timing.  You can make any shape you can imagine, if your fingers can take the heat.  The dough can sit in the fridge for days, so you can bake them up when you want....and they hold up for a few days after baking too!   Check out the other Daring Bakers and their creativity, I am in awe!

Dairy and Egg-Free Tuiles

(Adapted from “The Chocolate Book”, by Dutch Master chef Angélique Schmeinck.

¼ cup softened dairy-free margarine ( I used Fleischmann's Unsalted Margarine)
½ cup powdered sugar
1/2 tsp vanilla extract
1 pinch of salt
1 flax egg (instructions below)
1/2 cup all purpose flour
Food coloring of your choice

1.) Using a hand mixer or a stand mixer fitted with the paddle, cream margarine, sugar and vanilla to a fluffy paste.
2.) Make the flax egg while the margarine creams. To make a proper flax egg, grind 1 tablespoon of flax seeds in a spice grinder to a fine powder. Mix with 3 tablespoons of warm water and beat the heck out of it with a beater or an immersion blender... it will get all gummy and thick...weirdly like an egg white.
3.) Add the flax egg to the creamed sugar mixture.
4.) Slowly add the flour to the bowl and mix well, but not too much.
5.) Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. The batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it.
6.) Make a cute stencil out of cardboard or plastic.
7.) Find that Silpat that has been patiently waiting for this day, or line a baking sheet with parchment.
8.) Spread the batter thinly onto the pan using the stencil, don't make the cookies too close.
9.) Bake in a preheat oven at 350 for 5-8 minutes, until the edges just get browned.
10.) Quick, quick...shape them before they harden! Wear some plastic gloves if you are tender-fingered.

I wish I could say my girls noticed the unintended similarity to a scene in one of their favorite books, but it was my husband who immediately exclaimed..."those look just like the Fancy Nancy Sundaes!"

I got my templates from Family Fun, made them a bit smaller and cut them into the cover of one of my unused Mead notebooks... Aurora, Belle, and Snow White.